Gaggia RI9101/08 Gelatiera Ice Cream Maker

Make Authentic Italian Gelati at Home

It has a built-in chiller, so there's no need to pre-freeze the bowl--simply set the Gelatiera to chill and it's ready to use in five minutes. The item comes with a 3 pin UK power plug only. The removable bowl allows multiple batches to be produced and the Gelateria comes with two paddle sizes: one to fit the removable bowl and one to fit the fixed bowl. The ice cream maker makes up to 600g of delicious Italian ice cream.

Recipes

Caramel Ice Cream with Toasted Cinnamon Pecans

For the ice cream

The Gelatiera makes up to 600g of gelati or sorbet

• 150g caster sugar
• 200ml milk
• 4 large egg yolks
• 200ml double cream
• large pinch of salt

For the pecan topping

• 200g pecans
• ½ egg white
• ½ tsp ground cinnamon
• pinch of salt
• 75g caster sugar

To make the ice cream, place half of the sugar in a saucepan over a low heat, and gently heat until the sugar dissolves and turns a deep golden colour. To ensure even colouring, swirl the pan a couple of times throughout. Once the sugar has caramelised, leave to cool for about 5 minutes before adding the milk. Return the pan to the heat and bring to the boil, stirring until the caramel dissolves into the milk.

Meanwhile, beat together the egg yolks, salt and remaining half of sugar until pale in colour. Stir in the caramel milk, then add the cream. Leave to cool completely before pouring into the Gelatiera and churning for 30 minutes, until thick and frozen.

To make the pecans, pre-heat the oven to 200C/180C fan ovens/gas 6.

Lightly whisk the egg white until it is frothy. Add the pecans, cinnamon, salt and sugar. Mix until the nuts are evenly coated before transferring to a baking tray lined with baking paper. Spread into a single layer, and bake for 8-10 minutes until they are crunchy. Cool for a few minutes before breaking any that have stuck together.

The pecans are now ready to scatter over the top of the finished ice cream.

Make delicious ice cream at home in just 30 minutes

Strawberry Marshmallow Ice Cream

• 150ml milk
• 2 large egg yolks
• ½ tsp vanilla extract
• 125g caster sugar
• 150ml double cream
• 250g fresh ripe strawberries
• 75g mini marshmallows, or chopped larger marshmallows

Pour the milk into a saucepan and gently bring to the boil. Beat together the egg yolks, vanilla extract and roughly half of the sugar until they are pale and creamy. Stir in the hot milk, return the liquid to the saucepan and stir continuously over a low heat until it thickens and just starts to coat the back of your spoon (it should be the consistency of double cream).

Make sure you don't boil the custard because it may separate and curdle. If you feel it is getting too hot, remove from the heat and just continue stirring until it thickens.

Remove the pan from the heat, stir in the cream and leave to cool slightly.

Meanwhile, place the strawberries and remaining half of caster sugar in a food processor or liquidiser and blend until smooth. Push through a sieve to remove any seeds. Stir into the cooled custard along with the marshmallows.

Place in the Gelatiera and churn for 30 minutes, until thick and frozen.

PS: If you don't have time to make your own custard, then simply use 250ml of bought ready-made custard and stir in 200ml of double cream before adding the pureed strawberries and marshmallows.

Exotic Fruit Sorbet

• 200g caster sugar
• 250ml water
• 1 small ripe pineapple
• 1 ripe mango
• 1 papaya
• 2 limes, finely grated zest of 1 and juice of 2

Place the caster sugar and water in a saucepan over a high heat and stir until the sugar has dissolved. Bring to the boil, and boil for 5 minutes until you have a light syrup consistency. Leave to cool.

Remove any skin and seeds from the pineapple, mango and papaya, then roughly chop the flesh. Place in a blender with the lime zest and juice, and blitz to a smooth puree. If you like, you can also push the puree through a sieve.

Mix the cooled syrup into the fruit puree and churn for 30 minutes in the Gelatiera.

PS: For a naughty little treat you could add 100ml of your favourite liquor (such as white rum, vodka or Malibu) into the mixture before churning.

With thanks to Jo Pratt for developing these recipes on behalf of Gaggia.